Pumpkin Ravioli with Sage Brown Butter Sauce: A Fall Feast

Fall is the perfect time to indulge in cozy, comforting dishes, and nothing screams autumn quite like pumpkin. This recipe for pumpkin ravioli with sage brown butter sauce is the epitome of fall flavors, combining the sweetness of pumpkin with the nutty richness of brown butter and the aromatic warmth of sage. It’s a dish that’s both elegant and approachable, perfect for a special occasion or a cozy weeknight dinner.

This guide provides a detailed walkthrough for making pumpkin ravioli from scratch, along with a simple yet incredibly flavorful sage brown butter sauce. While making pasta from scratch might seem daunting, it’s a rewarding experience, and the fresh taste is unmatched. Don’t worry if you’re new to pasta making; we’ll break down each step to make it manageable. If you’re short on time, you can also use store-bought ravioli, but I highly recommend giving the homemade version a try at least once!

## Why This Recipe Works

* **Flavor Harmony:** The sweetness of the pumpkin filling is perfectly balanced by the nutty brown butter sauce and the herbaceous sage. The little addition of nutmeg to the filling and lemon juice to the sauce further elevates the flavors creating a delightful symphony.
* **Texture Contrast:** The tender pasta encases a smooth, creamy pumpkin filling, creating a satisfying textural contrast.
* **Versatility:** This recipe can be easily adapted to your preferences. You can add other vegetables to the filling, use different herbs in the sauce, or even top the ravioli with Parmesan cheese or toasted nuts.
* **Make-Ahead Friendly:** The ravioli can be made ahead of time and frozen, making it a convenient option for entertaining.

## Ingredients

Here’s what you’ll need to make this delicious pumpkin ravioli:

### For the Pasta Dough:

* 2 cups (250g) all-purpose flour, plus more for dusting
* 3 large eggs
* 1 tablespoon olive oil
* 1/2 teaspoon salt
* 2-4 tablespoons water (if needed)

### For the Pumpkin Filling:

* 1 1/2 cups (340g) pumpkin puree (not pumpkin pie filling)
* 1/2 cup (120ml) ricotta cheese, drained
* 1/4 cup (30g) grated Parmesan cheese
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon salt
* 1/8 teaspoon black pepper
* 1 egg yolk

### For the Sage Brown Butter Sauce:

* 1/2 cup (113g) unsalted butter
* 1/4 cup fresh sage leaves
* 1 tablespoon lemon juice
* Salt and pepper to taste
* Optional: grated Parmesan cheese for garnish

## Equipment

* Large mixing bowl
* Fork
* Plastic wrap
* Pasta machine or rolling pin
* Ravioli cutter or knife
* Large pot
* Large skillet
* Slotted spoon or spider

## Instructions

Let’s get started! Here’s a step-by-step guide to making pumpkin ravioli with sage brown butter sauce:

### Part 1: Making the Pasta Dough

1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour and salt.

2. **Create a Well:** Make a well in the center of the flour mixture.

3. **Add Wet Ingredients:** Add the eggs and olive oil to the well.

4. **Combine Ingredients:** Using a fork, gradually whisk the eggs and oil into the flour, starting from the center and working your way outwards. Continue until a shaggy dough forms.

5. **Knead the Dough:** Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth and elastic. If the dough is too dry, add water, one tablespoon at a time. If it’s too sticky, add flour, one tablespoon at a time. Properly kneading is crucial for a good pasta texture. Think of it as developing the gluten, which gives the pasta its characteristic chew.

6. **Rest the Dough:** Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making it easier to roll out. This resting period is essential; don’t skip it!

### Part 2: Making the Pumpkin Filling

1. **Combine Ingredients:** In a medium bowl, combine the pumpkin puree, ricotta cheese, Parmesan cheese, nutmeg, salt, pepper, and egg yolk. Mix well until everything is evenly incorporated.

2. **Taste and Adjust:** Taste the filling and adjust the seasonings as needed. You might want to add a pinch more salt, pepper, or nutmeg depending on your preference. Consider adding a tiny bit of brown sugar if your pumpkin puree isn’t very sweet.

3. **Set Aside:** Cover the filling and set aside while you prepare the pasta sheets.

### Part 3: Assembling the Ravioli

1. **Divide the Dough:** Divide the rested pasta dough in half. Keep one half wrapped while you work with the other.

2. **Roll Out the Dough:** Using a pasta machine, start with the widest setting and gradually decrease the setting until you reach your desired thickness (usually around setting 6 or 7 on most pasta machines). If you’re using a rolling pin, roll the dough out as thinly as possible on a lightly floured surface.

3. **Cut and Fill:** Lay the pasta sheet on a lightly floured surface. You have a couple of options for making the ravioli:

* **Method 1 (Ravioli Cutter):** Use a ravioli cutter to cut out squares or circles. Place a small spoonful (about 1 teaspoon) of the pumpkin filling in the center of each shape. Brush the edges with water or egg wash. Place another pasta sheet over the top and gently press around the filling to seal. Use the ravioli cutter to separate the ravioli. Make sure to remove any air pockets that can cause the ravioli to burst during cooking.

* **Method 2 (Free Form):** Place small spoonfuls of the pumpkin filling (about 1 teaspoon) evenly spaced apart on the pasta sheet (leave about an inch between each spoonful). Brush the edges and between the fillings with water or egg wash. Place another pasta sheet over the top and gently press around each mound of filling to seal, working from the center outwards to remove air pockets. Use a knife or pizza cutter to cut the ravioli into squares or rectangles. You can use a fluted pastry wheel for a decorative edge.

4. **Repeat:** Repeat steps 2 and 3 with the remaining pasta dough and filling.

5. **Dry the Ravioli (Optional):** Place the assembled ravioli on a lightly floured baking sheet or a pasta drying rack. Let them dry for about 30 minutes before cooking. This helps prevent them from sticking together. If you are not cooking them immediately, you can freeze them at this point. See freezing instructions below.

### Part 4: Making the Sage Brown Butter Sauce

1. **Melt the Butter:** In a large skillet over medium heat, melt the butter.

2. **Brown the Butter:** Continue cooking the butter, swirling the pan occasionally, until it turns a nutty brown color and has a fragrant aroma. This will take about 5-7 minutes. Watch it carefully, as brown butter can burn quickly.

3. **Add the Sage:** Once the butter is browned, add the sage leaves. Cook for about 1-2 minutes, or until the sage is crispy and fragrant. The sage will sizzle when it hits the hot butter. Keep swirling the pan.

4. **Remove from Heat:** Remove the skillet from the heat and stir in the lemon juice. This will stop the browning process and add a bright, acidic note to the sauce.

5. **Season:** Season the sauce with salt and pepper to taste. Remember to taste as you go and adjust seasonings accordingly.

### Part 5: Cooking and Serving the Ravioli

1. **Boil Water:** Bring a large pot of salted water to a boil.

2. **Cook the Ravioli:** Gently add the ravioli to the boiling water. Cook for 3-5 minutes, or until the ravioli float to the surface and are tender. Fresh pasta cooks very quickly.

3. **Drain and Serve:** Use a slotted spoon or spider to carefully remove the ravioli from the water and transfer them to the skillet with the sage brown butter sauce. Gently toss the ravioli in the sauce to coat.

4. **Serve Immediately:** Serve the pumpkin ravioli immediately, garnished with grated Parmesan cheese (optional).

## Tips for Success

* **Don’t Overcook the Pasta:** Fresh pasta cooks very quickly, so keep a close eye on it. It’s done when it floats to the surface and is tender. Overcooked ravioli will be mushy.
* **Brown the Butter Carefully:** Brown butter adds a wonderful nutty flavor to the sauce, but it can burn easily. Keep a close eye on it and swirl the pan frequently.
* **Use Fresh Sage:** Fresh sage has a much better flavor than dried sage. If you can’t find fresh sage, you can substitute dried sage, but use only about 1 teaspoon.
* **Don’t Overfill the Ravioli:** Overfilling the ravioli can cause them to burst during cooking. Use about 1 teaspoon of filling per ravioli.
* **Seal the Ravioli Well:** Make sure to seal the edges of the ravioli tightly to prevent the filling from leaking out during cooking.
* **Make Ahead:** The pasta dough and the pumpkin filling can be prepared a day in advance and stored in the refrigerator. The assembled ravioli can also be frozen for future use.

## Variations

* **Add Vegetables to the Filling:** You can add other vegetables to the pumpkin filling, such as roasted butternut squash, sweet potatoes, or spinach. Make sure to cook the vegetables before adding them to the filling.
* **Use Different Herbs:** You can use different herbs in the brown butter sauce, such as thyme, rosemary, or oregano.
* **Add Nuts:** Top the ravioli with toasted nuts, such as walnuts, pecans, or hazelnuts.
* **Add Cheese:** Sprinkle the ravioli with grated Parmesan cheese, Pecorino Romano cheese, or goat cheese.
* **Spicy Kick:** Add a pinch of red pepper flakes to the brown butter sauce for a little heat.
* **Creamy Sauce:** Add a splash of heavy cream to the brown butter sauce for a creamier texture.

## Serving Suggestions

Pumpkin ravioli with sage brown butter sauce is a delicious and satisfying meal on its own. Here are some serving suggestions to round out the meal:

* **Side Salad:** Serve with a simple green salad with a light vinaigrette.
* **Roasted Vegetables:** Roasted vegetables, such as Brussels sprouts, asparagus, or carrots, pair well with the richness of the ravioli.
* **Crusty Bread:** Serve with crusty bread for soaking up the delicious brown butter sauce.
* **Wine Pairing:** A crisp white wine, such as Pinot Grigio or Sauvignon Blanc, complements the flavors of the dish.

## Freezing Instructions

* **Freeze Assembled Ravioli:** Place the assembled ravioli on a baking sheet lined with parchment paper. Make sure the ravioli are not touching each other. Freeze for about 2-3 hours, or until solid. Once frozen, transfer the ravioli to a freezer bag or airtight container. Frozen ravioli can be stored in the freezer for up to 2-3 months.
* **Cook from Frozen:** When ready to cook, cook the ravioli directly from frozen. Add them to boiling water and cook for about 5-7 minutes, or until they float to the surface and are tender. They may need a minute or two longer than fresh ravioli.

## Nutritional Information (Approximate, per serving)

* Calories: 450-550
* Protein: 15-20g
* Fat: 25-35g
* Carbohydrates: 40-50g

**Note:** Nutritional information is approximate and can vary depending on the specific ingredients used and portion sizes.

## Conclusion

This pumpkin ravioli with sage brown butter sauce is a truly special dish that captures the essence of fall. While it requires a bit of effort to make from scratch, the results are well worth it. The combination of sweet pumpkin, nutty brown butter, and aromatic sage is simply irresistible. So, gather your ingredients, put on some music, and enjoy the process of creating this culinary masterpiece. Your family and friends will be impressed! Happy cooking!